ReceptnaptárSirene po shopski (baked cheese with tomato, peppers and egg)
Sirene po shopski is a classic of Bulgarian taverns: white cheese, yellow cheese, peppers and tomatoes baked in layers in a clay pot and topped with an egg. It arrives at the table hot and sizzling and is eaten by dipping fresh bread into it. It is a filling, meat-free dish that takes little work. The best companion to baked cheese is a big bowl of fresh salad.
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Ingredients
Method
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- Preheat the oven to 200 °C.
- Layer in two small clay pots or ovenproof dishes: white cheese, hot and roasted peppers, tomato, then cheese again; sprinkle with herbs as you go and finish with the yellow cheese.
- Cover and bake for about 20 minutes until the cheese melts.
- Crack an egg on top of each and bake uncovered until the egg is as you like it (5-8 minutes).
- Serve hot with fresh bread and salad.
Source: Wikibooks Cookbook – Sirene po Shopski (Bulgarian Cheese and Tomatoes) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- The sweet, smoky flavour of roasted red peppers is the soul of this recipe, so do not leave them out; the jarred kind also works if you drain it.
- The cheese is very salty, so do not add any extra salt when seasoning.
- Crack the egg on top once the cheese has melted, so that the yolk stays runny and makes a sauce for the bread.
Frequently asked questions
Which cheese should I use?
Bulgarian sirene and kashkaval are the originals; feta and Trappist are the best substitutes. The yellow cheese gives it that lovely melted top.
Can it be made in one large dish?
Yes, although the small pots are traditional. In a baking tin the cooking time rises to 25-30 minutes, and the eggs should be cracked into small hollows.
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